Sugarpill Pretty Poison Lipstick

We all know that I have a lipstick obsession so when my favorite brand Sugarpill came out with some I naturally had to have them!  They like everything else Sugarpill makes are highly pigmented and come in fantastic colors and names! I purchased Girl Crush, Nurse, U4EA, and Spank.  I knew they were coming in cute pill packaging but I was completely surprised by how glittery they were!! Which in my world is always a huge plus.  Before we get to the pictures I just want to point out that over there ----> on the left I have a couple associates links, Zazzle is featuring products I myself have made (they have millions of products though, including Disney, Marvel and all kinds of user content) and Amazon.co.uk (in case you want to send me presents or you know you live in a place it delivers with an ok shipping price) so feel free to peruse both! Onward to the pictures!

Girl Crush (my personal favorite)

U4EA

Spank

Nurse

Packaging

I MADE IT!!!

I'm officially living in the Netherlands now, hence the lack of updates!  I did win 3rd place in the Halloween Costume, so that was super awesome!! Reks is loving the cold weather, me not so much, but I have a fancy new coat that keeps me warm so it's all good.  Still trying to get the hang of cooking here, things are the same yet work slightly different for instance apparently cookie sheets are not things that exist here...as in I can't find one in any store no matter what kind of store it is.  Certain  grocery items have been a little difficult to find but partly that's due to the fact that I've been really sick since I got here so that doesn't leave much room for wandering around the store trying to find things.

My new camera arrived today soooo after I get an SD card I'll be trying that thing out! Really excited to start using it!! I also have a brand new Pink Gold Samsung Galaxy S7 which apparently Lil Wayne lied about and you can't really pour champagne all over or put it in a fish tank unless you want to mess up the microphone and speaker...

Here are some pictures from our time here:

Happy Halloween!!

Reks and I have decided to be a Lion and Lion Tamer for Halloween this year!! Both costumes were purchased from Amazon! If you would be so kind as to vote for us in the contest we entered that would be great!!! Just click here and follow a couple quick steps:  http://bit.ly/2cKWWah

Maybelline SuperStay24 Lip Color

This lip color really is amazing and does really last 24 hours! YES EVEN THROUGH FOOD AND DRINKS!!! I'm super impressed, nothing usually lasts as long as it says it does but this one does and it comes in really fantastic colors, I received Constant Toast and Keep Up the Flame, pictured is Keep Up the Flame because that's the one I really tried out! It lasted through a high tea! My only complaint is if you don't carry the lipstick with you, so you can use the balm it does get a bit tacky, not horribly but enough to be noticeable and annoying. I did receive these products for free to test but all opinions are my own, Now to the pictures!!

Before, I applied this around 10:30 AM:

Right before tea about 3pm:

During Tea:

And Finally After Tea: 

Test it out for yourself and let me know what you think!!

"Spaghetti" and Meatballs

Okay so this one I totally made up just to see if I was okay with Spaghetti Squash and I didn't follow any real recipe so it's pretty much all approximation, feel free to modify and post your results.

"Spaghetti" and Meatballs

Serves 8 (if as pictured)

1 Spaghetti Squash

1 1/2lb of your favorite ground meat or a combination

1/2c Cheese

1 large Egg

3 tsp of dried Herbs of your choice

1tsp Garlic Powder

1/2c Bread Crumbs

Spaghetti

Preheat the oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half. 

Arrange squash in a 9x13-inch casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.

Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!

Meatballs

Heat oven to 400 degrees. Combine meat, cheese, egg, herbs, garlic powder, salt, and 1/4c bread crumbs. Using your hands mix until everything is well incorporated. This can be refrigerated for up to 24 hours. Place the remaining bread crumbs in a small bowl. Measure small meatballs, roll in breadcrumbs and place in mini muffin pan. Cook for 20 minutes or until golden and cooked through!

I don't eat red tomato sauce so I just put a little olive oil on my squash you can totally serve it with red sauce for more traditional spaghetti and meatballs.

Frittata

A super versatile high protein meal is Frittata, you can always switch up the meats and vegetables to your preference plus add all kinds of different herbs

Frittata (serves 6)
This is a very basic Frittata feel free to play with it.

3 Tsp options, 5c of Green and Red options, 4 Red Boxes (eggs), 1 Red in Cheese (Remember this serves 6)

1 Tbsp Olive Oil, for sauteeing, plus more for greasing pan
5c Fresh Vegetables and/or Protein
8 Eggs beaten
1c Grated Cheese plus more for topping (I don't top mine)
Salt and Pepper

Heat 1 tbsp Olive oil in a large oven safe skillet over medium heat, Add the vegetables to the skillet saute for about 6 to 8 minutes, until tender but firm.

In a medium bowl, beat together, the eggs, cheese, salt and pepper. Pour into the skillet over the vegetables. Reduce the heat to medium-low and scramble the eggs for 1 minute or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.

Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center.Server straight out of the skillet or flip onto a serving plate. Garnish with more shredded cheese.

All Green Salad

This is pretty much the only salad I eat besides Cesar...there's tons of different textures and flavors.

All Green Salad (serves 8)
2 Orange Boxes, 6 Green Boxes (remember it's modified and estimated, plus serves 8)

Kosher salt
2 bunches asparagus (about 1 1/2 pounds), ends trimmed and cut on a diagonal into 1-inch pieces
1 romaine heart, roughly chopped
1 English hothouse cucumber, trimmed, halved lengthwise, and thinly sliced
15 basil leaves, torn
1/3 cup torn fresh dill fronds
Freshly ground black pepper

1. 1. Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
   2. In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

DO AHEAD:

Asparagus can be blanched up to 2 days in advance; store in a sealed container and refrigerate until ready to use.

Citrus Vinaigrette

2 tablespoons finely chopped shallot
2 tablespoons red wine vinegar
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

1. Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.

You can add chicken for protein or even avocado depending on your preferences plus the Vinaigrette is pretty much delicious on anything!!